Cinnamon Raisin Loaf

I’ve been making sourdough for about a month now and this is my second loaf with inclusions. It came out DELICIOUS so I wanted to share. The texture is soft and sort of pulled apart like cinnamon rolls do. I wanted a sweet loaf so I added more sugar than probably necessary but my god did it show out.

Recipe + process:

Mixed 100g of rye starter with 375g of water then added in 500g of bread flour. I I let it autolyse for about 45 mins and then added 10g of salt. I soaked 125g of raisins in water for 45 mins, then strained and dried mostly. After adding the salt I gradually added all of the raisins during the first set of SF. I did about 4 SF an hour apart. The dough bulk fermented on the counter for about 7ish hours (including stretch and fold time).

Then I made the cinnamon mixture. 55g of unsalted butter softened, 6g of cinnamon, pinch of salt 3 g bread flour, 60g of brown sugar all mixed together. When the dough was ready to shape, I stretched it flat not being too rough with it and spread some of cinnamon sugar mixture onto the dough folding over one side, spread more cinnamon mixture, fold over the other side, spread the rest on top and then roll the dough. Then kinda round it out and cold proof in the fridge for 12+ hours. I did about 12 hours.

Score and bake at 450f for 20 mins lid on, then remove lid and I like to make the score a little deeper at this point, bake for 25 mins lid off.

Let rest as long as you can wait. Hubby was impatient so we cut into it after an hour of cooling. Definitely gonna do this again!